07 September 2015

taco night.


i included a vegetable not typically used in tacos. 
baby bok choy. it's crisp and has a nice flavor.
slicing the ends off i realized the end cuts resemble roses. isn't that sweet? as if God knew that cooks would get a giggle from that fact. and i did. giggle. then i showed the hubs but he didn't giggle .. rather, he uttered one of those mono-syllable-guttural responses that men do sometimes,  like a poker faced, "huh." i love that guy. wink. i knew that celery had much the same resemblance but 
baby bok choy? 
whoodathunkit? 
serendipity if you ask me...


so into a bowl is chopped baby bok choy, 
red onion, tomatoes, and cilantro. 
i *love* cilantro. 
the hubs? not so much.


avocado is always center stage. 
and a creamy concoction of 
sour cream, lime juice, and pepper.


frozen talapia was taken from the deep freeze then thawed, drained, and patted dry. on a cookie sheet went a piece of parchment paper and the fish which had chipotle seasoning, juice of half a lime, and olive oil on each side. then into a 425 preheated oven for about 20 minutes. during that 20 minutes i prepared the other ingredients listed above so this recipe is a little backwards. 
my deepest condolences.


last step before bringing the oven cooked fish out was to to heat up corn tortillas on our stove griddle. 
nice and hot and perfect edge crisp. 


then you simply build your taco 
and make your taste buds dance and sing. 


just that simple. yUm.

22 comments:

  1. Yum-m-m! I would love your tacos - and I'm impressed with the bok choy roses!!! We had barbecued hamburgers. My sweetheart did them on his grill outside. I, however, worked hard to get the condiments, lettuce, tomato and onion prepared.
    ~Adrienne~

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    1. aren't those roses darling? :) i love bbq burgers - seriously a lot. 'specially with onion and whole green chilies. thUd! i'm impressed by how taxing your labor was today. ;)

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  2. The fish looks beautiful! So, question for you my friend. I'm not a fish eater, and neither is my husband. The boy still at home, much like his older sister, LOVES fish. Your fish tacos look like something he'd really enjoy. Where, oh where, do you buy your tilapia? Thanks!!

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    1. cheryl.. use chicken tenders for you and the hubs.. for your son, head over to trader joe's and find the talapia in the frozen section - 2 to a package. :) it thaws really fast in a container of cool water.

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  3. These look yummy Sherry. Todd's not a fish eater so I picked up some tilapia in hopes of him liking fish tacos. Im going to give your recipe a try. He likes cilantro but avocado-not so much.

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    1. the talapia is a gentle flavored fish.. not "fishy" at all. baked with the right seasonings it makes for a delish meal. hope you like it - and todd likes it! you could always cook up some chicken tenders for him, and fish for you. :)

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  4. This sounds and looks DeeLISH!!

    Also, love the. "Roses" :-)

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    1. sipping my morning coffee .. woke up late. hm. woke up the time of more normal people...... the fish tacos WERE deeLISH. :)

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  5. Yes! I would just use chicken but I may be tempted to try tilapia in this recipe. I think it sounds amazing!

    Deanna

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  6. Sound yummy and look beautiful! Must try.

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  7. Hi Sherry, can you have them again tonight, I was late in visiting and missing out on what looks like fabulous Tacos... We love them over here... I am going to try them your way next time I make tacos.

    See you soon :)

    Xx
    Dore

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    1. and alas there are no leftovers and last night's meal was salad and pasta... i much rather have the fish tacos. :)

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  8. Deliciously gorgeous! We love to eat fish this way. I have never tried baby Bok Choy. Who can resist those cute roses? :)

    Thanks for sharing!

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    1. i love baby bok choy .. as an ingredient for tacos, added veg for soup (veggie/chicken/beef), in salad.. i'm thinking of using celery and bok choy ends as a guideline for painting roses. :)

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